Welcome to my world...

Let me begin by telling you I’m not a nutritionist, dietician, or Cordon Bleu Chef. I’ve never even worked in a restaurant. What I am is a wife of over 30 years, a mother, and a grandmother who loves to cook. I have, at times, needed to use all “101 Ways to Cook Hamburger”, made tuna casserole and split pea soup until my husband begged for mercy…and had fun doing it.

As times and finances improved, so did my repertoire. I had the freedom to try more exotic fare, like pork chops. By the time the kids were in high school, I had progressed as far as shrimp and crab. Now the kids are all grown up, it’s just the two of us, and I’ve had to re-learn to cook yet again. Of course, trying new foods and new recipes is part of the fun. My motto is “I’ve never met a recipe I didn’t change.”

That’s what this blog is about, sharing recipes, stories and memories. So, enjoy your food, enjoy your life. And most importantly, don’t forget to have fun, playing with your food.

Showing posts with label Holiday. Show all posts
Showing posts with label Holiday. Show all posts

Thursday, November 13, 2014

Holiday Traditions

           With Thanksgiving less than two weeks away, I need to get out my old recipe file. It's a whicker basket, a mother's day gift from years ago. The cards inside are tattered, stained, and treasured. Each year, I have to look them up, to help me write my grocery list, and again to reference as I cook. These are recipes I only make for Thanksgiving and Christmas, even though they are family favorites.
            The kids used to ask me why we ate some foods only at holiday time. My answer was usually "that way it stays special, and we don't get tired of it."
            That being true, up to a point, the real reason is much more practical. Most of those dishes were a lot of work, or expensive to make. This fruit salad falls into the first category. It takes time and prep work, but it's worth the effort. It's been in the family forever, and is one of my few "don't cheat" recipes. Normally, I'm all for labor saving shortcuts, but not here. If you use fruit cocktail and cool-whip, for instance, it just isn't the same.
            Great-Grandma swore you had to use full size marshmallows, and cut them into quarters with kitchen shears. (Note: It's easier if the marshmallows and shears are both chilled.) According to her, that way they could soak up the dressing. Grandma too, was obstinate about it, and to this day, I haven't dared change anything. That would feel like cheating. So, I've passed the superstition, I mean tradition, on to a fourth generation. Now it's Laura's turn.
             I did have a friend once, though, whose mother made it with colored miniature marshmallows...and the world didn't end.
            Known regionally as 24-Hour Salad, Overnight Salad, or "that salad with the little marshmallows", this is one of my husband's favorites:
.
Ambrosia
 .
2 cups Royal Ann cherries, halved
2 cups pineapple tidbits
2 cups mandarin oranges
2 cups quartered marshmallows
1 egg
1 ½ tbsp. sugar
¼ cup lemon juice
½ cup orange juice
1 cup heavy cream, whipped
 .
Combine well-drained fruit and marshmallows.
.
Beat egg until lemon colored. Gradually add sugar, lemon juice and orange juice. Mix well. Cook in double boiler until smooth and thick, stirring constantly.
Allow to cool completely. Stir in whipped cream.
.
Pour over fruit and fold in. Chill 24 hours before serving. Do not freeze.
 .

         
 
 
 
 
 
 
 
 
 
  
           Going from the labor intensive, to the beautifully easy, I still only make it a couple of times a year. It's a way to dress up your cranberry sauce. You still need to plan ahead a little, but the prep time is minimal. It's a jell-o salad that even cranberry-shy kids like, and the shape is a departure from the classic "can mold" of my youth.
            I've used various size and shape molds, but my favorite is a 3-cup copper ring. This makes two of those, or one 6-cup Tupperware mold.
 .
Cranberry-Orange Wreath
 .
1 - 6oz. box red jell-o, raspberry, cran-raspberry, or cranberry
2 cans whole-berry cranberry sauce
2 small cans mandarin oranges, drained well
¼ tsp. each, cinnamon, nutmeg and allspice
 .
Dissolve jell-o in hot water, per box directions. Add spices. Stir in cranberry sauce in place of cold water. Chill for and hour until partially set. Gently fold in mandarin oranges, and pour into 6-cup mold. Allow to set at least 6 hours, preferably overnight.
 .
To make un-molding easier, dip mold to the rim in very hot tap water for 10 seconds. Immediately flip onto serving plate and re-refrigerate until ready to serve.
Garnish with whipped topping just before serving, if desired
 

Wednesday, December 21, 2011

Megan's Magic - a Christmas Story

            Ever since she could remember, ten-year-old Megan had wanted a horse. Growing up in rural Oregon. it was only natural. She was surrounded by horses, had ridden many times with the other kids in the neighborhood, she had even become friends with the ponies next door. However, she had never had a horse to call her own.
            One crisp, cold Christmas Eve, Megan was doing what she usually did: playing outside on her father’s small farm. Her adventures led her to the barn, where she found a litter of new baby rabbits in one of the hutches. She loved the barn. It was always cozy, smelling of alfalfa, molasses, and the friendly scent of warm cows. One of the barn cats yawned and stretched its way out of the nest it had built in the straw. It came over and rubbed its face against the girl’s leg. She scratched its head for a minute, then smiling, stepped back out into the cold dusk. Going around the corner to the chicken coop, she paused at the neighbor’s fence to feed a handful of grain to the ponies that waited for her. They were two aging geldings, black and white pintos, whose riders had long since grown up and gone off to college. They led a blissful life of retirement. “Merry Christmas, boys,” Megan said. “I’ve got to go get the eggs now, but I’ll bring you a treat tomorrow!”
            As Megan emerged from the hen house with her bucket full of fresh brown eggs, she heard her mother’s voice calling from the house. “Coming!” She yelled.
            “Where have you been?” Mom asked when Megan stumbled, breathless through the kitchen door.
            “Just outside.” Megan answered, “Here are the eggs.”
            “Hurry up and get changed,” her mother said, taking the bucket. “We’re going to be late for Grandma’s. And take a shower!” she called to her disappearing daughter.
            Christmas Eve at Grandma’s house was a family tradition from time out of mind. Several generations would gather in the old farmhouse, which had been in the O’Brian family for nearly a hundred years. Megan always liked to spend time there, especially when all the aunts, uncles and cousins were present.
            They arrived in time for dinner, in spite of mother’s concern. Megan was a little squirmy in her frilly, girly-girl Christmas dress. She would have been much more comfortable in her Levis and a flannel shirt, but mom insisted.
            The house was brimming with Christmas cheer. The aroma of a ham baking and Wassail on the stovetop. The sounds of laughter, coming from the kitchen where the adults always seemed to gather. But the center of it all was the huge, sparkling, tinsel-covered tree that Grandpa had cut from the back field.
            Megan heard her cousin, Jill, call from the den. All the cousins were playing Monopoly, and she went to join them. The game went on until grandma rang the bell for supper.
            The center island in the kitchen groaned with food, to be served buffet style. Once everyone was seated, Grandpa said grace, and then it was okay to eat. Everything was delicious, as it always was at Grandma’s house.
            After dinner, the whole family gathered in the living room, around the Christmas tree. Dad and Uncle Jim took out guitars and Aunt Judy sat at the piano. In the midst of the singing came the sound all the kids had been waiting for a jingle-jingle from outside. The younger ones, Megan included, rushed to the window, while those who were more “grown-up” grinned and kept their seats, not wanting to admit that they, too, really believed in Santa Claus. In a minute, the jingling had moved to the front door, and a highly anticipated knock followed. Grandma, as she did every year, grumbled as she went to the door, “Now who could be coming to call on Christmas Eve?”
            “Merry Christmas!” exclaimed the red-suited figure, his presence filling the crowded room. “Are there any good children here tonight?”
            The kids all rushed in at once, nearly bowling over the jolly visitor, who truth be told, held a striking resemblance to Uncle Joe wearing a false beard. Starting with the youngest, they took their turn sitting on Santa’s lap and expressing their wishes. There are no skeptics on the night before Christmas. Megan fell somewhere near the middle of the bunch. When it was her turn, she felt a little shy. She knew that things at the farm had been somewhat lean, as her father would say, and that gifts were not what the holiday was all about. Even so, maybe Santa could do something.
             “Well, Megan,” Santa smiled, (he always knew the names of all the kids) “Have you been behaving yourself this year?”
            “I think so,” she replied. “I’ve been remembering to do my chores without being told, most of the time.”
            “Wonderful, wonderful! Now what would you like for Christmas this year?”
            “Well, some new cowboy boots, a watercolor set, a copy of ‘My Friend Flicka’ and…” she hesitated, “and…maybe…a horse.” She finished almost in a whisper, as though speaking her wish would make it disappear.
            “My, my, that’s quite a list.” Santa grinned. “That’s a pretty tall order. I don’t know about that last one. It would take a really special kind of magic, but I’ll see what I can do about the rest.”
            Megan gave him a big hug, (he smelled very much like Uncle Joe) and scampered back across the room. She didn’t really have much hope, but at least now, it was on the record. She had never told anyone before.
            The rest of the evening went fast. Shortly after Santa left, Uncle Joe joined them, complaining as he always did, that those darn cows took longer to feed every year. Grandpa settled into his favorite chair, and a hush came over the room. He lit his pipe, cleared his throat, and began, “’T’was the night before Christmas and all through the house…..”
            Megan was warm, content and sleepy, when dad deposited her in her room at home. She dropped the velveteen dress at the foot of her bed, crawled under the covers and dreamed of horses.
            She woke to a gentle snow falling against her window, and the sounds of breakfast cooking in the kitchen below. Remembering that it was Christmas, she bounded out of bed and into her jeans in one motion. She grabbed a warm sweatshirt and rushed down the stairs.
            Mom was frying pancakes and Dad was sitting at the table with his morning coffee. “Good morning sleepyhead,” Dad grinned over his newspaper, “What took you so long? It’s almost ..7:30..!”
            “Morning Mom, morning Dad,” she bubbled. “Merry Christmas! Is breakfast almost ready?” She knew no gifts would be opened until after they had eaten, and cleaned up.
            “Almost,” said Mom, “but I need you to do me a favor, before we sit down. Please go out and check on that batch of bunnies. It got really cold last night, and I’d like you to put some extra straw in their hutch.”
            Megan pulled on boots and a jacket and ran outside. She raced through the door into the barn and skidded to a halt, her mouth hanging open. There, in a previously unused box stall stood the most beautiful horse that Megan had ever seen. She was a smallish mare, barely larger than a pony, and a golden palomino in color. On her halter was a big, red bow, with a card attached to it. Megan approached softly, as she had been taught, and stroked the velvety muzzle.
            “Well, what do you know about that?” Dad’s voice came from behind.
            Megan turned; she had not heard her parents come in behind her. “Have you ever seen anything so pretty?” she breathed. “Where did she come from?”
            “There’s something hanging from that bow,” Mom pointed out, smiling, “Why don’t you see what it says?”
            Removing the card, Megan read aloud, “Merry Christmas, Megan. My name is Magic. Santa said you would take good care of me. I’ve come to live with you.”
            The girl burrowed her face into the warm neck. “Hello, Magic. This has been the best Christmas ever.”

****
The story is fictional, but Grandma’s recipe is a very real part of our family Christmases. Although I personally prefer the non-alcoholic version, you can add a shot of spiced rum to each cup, if desired..
Wassail 
6 cups apple cider
6 cups cran-raspberry juice
1 orange, thinly sliced
1 tsp. whole cloves
2 cinnamon sticks

Combine all in a large saucepan. Heat to a simmer. The longer the spices steep, the richer the flavor will be. Serve hot with a sprinkle of cinnamon.

(A Crock-pot set on low works really well, keeping the wassail hot all day) 

Monday, December 12, 2011

Listen for the Sleigh Bells

            For many years, Christmas Eve was reserved for our extended family. The menu was potluck, with the hors devours laid out, buffet style, evolving as items were added. With no set time to eat, we would talk and nibble, maybe sing some songs or play a game. People would arrive; others would leave, on their way to another open house. Someone was always at the buffet, and food was always available. Toward the end of the evening, the savory foods would be removed, replaced by a tray of Christmas cookies and other sweets. 
            Soon, one of the kids would hear sleigh bells on the roof. Everyone would hush for a moment, the children’s excitement palpable as they strained to hear more. The bells would grow louder, as toddler’s eyes grew larger. They were sure the next sound would be Rudolph’s small hoof. (The older kids kept the secret: Uncle Joe suspiciously always missed the bells - and the jingle seemed to be coming from the deck.) After the bells faded, one of the older girls would read “The Night before Christmas” aloud. The kids would listen patiently, eager to go home, or go to bed, knowing Santa was on the way. It was a perfect ending for the evening.
           The family has grown since then, and now includes a new generation of children. This year, there are sure to be sleigh bells.
            We all love seafood, and no party would be complete without the nautical trinity: Dungeness crab, Oregon shrimp and Judd Cove oysters. Since its winter, it’s also nice to have some hot treats. Here are three simple dips that taste like you worked on them all day. As an added bonus…they give you an excuse to use that chaffing dish you have in the back of the pantry.
 
 Hot Dungeness Crab Dip  
1 lb. cooked fresh Dungeness crabmeat
1- 8oz. brick cream cheese
2 or 3 tbsp. milk
1 tbsp. horseradish
½ tsp. Worcestershire sauce

Heat the cream cheese with the milk, stirring frequently until melted. Whisk in the horseradish and Worcestershire sauce, using more or less to taste. Continue to heat slowly until bubbly. If it’s too thick, stir in a bit more hot milk. Gently fold in the crabmeat. Serve hot with crackers or vegetable sticks.

Angels on Horseback

1 dozen small fresh oysters, shucked
1 lb. thin sliced, lean bacon

Cut oysters into bite size pieces. Cut each bacon strip into thirds.
Roll the bacon strips around the oyster pieces and secure with wooden picks. 
Place on an ungreased broiler pan or baking sheet. Grill under a pre-heated broiler until browned, about 3 minutes. Turn over and broil the other side. Watch carefully as it will cook fast and may burn .When bacon is done, drain on paper towels.
Transfer to a serving plate. Serve warm with dipping sauces.


Spicy Bay Shrimp Dip

1- 8oz. brick cream cheese
1 tbsp. milk
3 tbsp. ketchup
1 tbsp. extra hot horseradish
¼ tsp. Worcestershire sauce

Using a microwave-safe dish and 70% power, melt the cream cheese with the milk, stirring every 30 seconds. When the cream cheese is melted, whisk in the horseradish, ketchup and Worcestershire sauce. Return to the microwave for 1 minute at 50% power. Gently fold in the shrimp. If it’s too thick, stir in a bit more hot milk. Serve hot.
1 lb. cooked Oregon salad shrimp
 

Wednesday, December 7, 2011

An Edible Fruit Cake

            I’ve never been able to understand the attraction of the traditional fruitcake. Hard, shiny, colored bits of stuff with all the flavor of plastic, baked into a virtually inedible brick. Yet somehow, people used to go out of their way to give these as gifts. To be fair to fruitcake bakers and connoisseurs, my experience has been limited to the cellophane-wrapped grocery store variety. A good, homemade, brandy-infused version is probably delicious.
            This alternative came from a cookbook we made in fourth grade. It was my teacher’s recipe, one she remembered from her childhood. Nothing like the classic, it’s not a cake that travels well. It won’t replace the gift-ability, but if you want to eat your fruitcake, it’s a good choice. An excellent, if somewhat sweet, breakfast cake it actually becomes moister upon standing. For the richest flavor, I use a “very cherry” fruit cocktail in heavy syrup, although any variety will work.
            I’ve made this cake at non-holiday times, using diced canned peaches instead of fruit cocktail, and substituting half-and-half for the eggnog.
            My husband thinks I make this each year just for him, but we all love it.

Fruit Cocktail Cake
Heat oven to 325°

Mix:
1½ cups sugar
2 cups flour
2 tsp. soda
¼ tsp. salt

Add:
2 eggs, slightly beaten
1 can fruit cocktail with juice
½ cup dried cranberries, optional

Mix well and pour into a greased 9x13 pan. Bake at 325° for 35-45 minutes, or until toothpick comes out clean.

Topping:
2/3 cup sugar
1 cube butter
½ cup eggnog or half-and-half
1 cup shredded coconut

Bring sugar, butter & milk to boil and cook 2 minutes. Remove from heat and stir in coconut. Spread on warm cake. Cool completely before serving.

Tuesday, November 15, 2011

Holiday Fruit Salads

            The holiday season is a time when we indulge in foods we don’t eat the rest of the year. Why we don’t, has always been somewhat unclear to me. As a child I was told, “If you had (fill in the blank) all the time, you’ll get tired of it, and it wouldn’t be special.”
            I suppose that’s partly true, especially if you’re a kid. My reality is closer to “if you had (fill in the blank) all the time, you’d never fit into a swimsuit again.” Even so, I believe the holidays are a good time to enjoy the comfort foods and heirloom recipes that we grew up with. Therefore, I think I’ll go with another of my dad’s sayings, “anything in moderation.”
            Ambrosia, also known as Twenty-four Hour Salad, Overnight Salad, or “that salad with the little marshmallows” has been a tradition in my husband’s family for four generations.  The last couple of years, my daughter has taken on the task. It’s always a challenge to make the overnight-salad as good as Grandma made. It’s one of the few recipes that I recommend following to the letter. It can be quite time consuming, but it’s worth it, the results are just not the same if you cheat.
            Great-Grandma swore that you had to use full size marshmallows, and cut them into quarters with kitchen shears. According to her, they could soak up the dressing better than miniatures. To this day, I haven’t dared make it any other way. I did have a friend once, though, whose mother made this with colored minis, and I really could not taste the difference.
            Another family favorite is Cranberry-Orange Ring. Fast, simple and cheap, it’s at the other end of the holiday fruit-salad spectrum. It has just entered its second generation as Thanksgiving tradition. When it’s made with raspberry jell-o, it’s very kid-friendly. I personally prefer a cranberry flavored jell-o, for less sweetness when serving mainly adults.

Ambrosia
2 cups Royal Ann cherries, halved

2 cups pineapple tidbits
2 cups mandarin oranges
2 cups quartered marshmallows, not miniatures
1 egg
1 ½ tbsp. sugar
¼ cup lemon juice
½ cup orange juice
1 cup heavy cream, whipped

Combine well-drained fruit and marshmallows. Beat egg until lemon colored. Gradually add sugar, lemon juice and orange juice. Mix well.
Cook in double boiler until smooth and thick, stirring constantly. 
Cool completely. Stir in whipped cream. Pour over fruit and fold in. Chill 24 hours before serving. Do not freeze.


Cranberry-Orange Ring
1 - 6oz. box red jell-o, raspberry, cran-raspberry, or cranberry

2 cans whole-berry cranberry sauce
2 small cans mandarin oranges, drained well
¼ tsp. each, cinnamon, nutmeg and allspice 

Dissolve jell-o in hot water, per box directions. Add spices. Stir in cranberry sauce in place of cold water. Chill for and hour until partially set. Gently fold in mandarin oranges, and pour into 6-cup mold. Allow to set at least 6 hours, preferably overnight. 
To make un-molding easier, dip mold to the rim in very hot tap water for 10 seconds. Immediately flip onto serving plate and re-refrigerate until ready to serve.
Garnish with whipped cream just before serving, if desired.